Braised Kimchee Short Ribs
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Braised short ribs is a delicious cool-weather dish. But many versions lack flavor, due to an insipid braising liquid. As that liquid goes, so goes the dish, so here we're making sure it's really tasty by adding cucumber kimchee. That gives an irresistible spicy tartness to the finished ribs (plus the kimchee's acid helps cook them more quickly).
Serve this hearty dish family-style with bowls of hot rice. Pass additional kimchee, if you like, for even more spiciness.
3 pounds beef short ribs, cut into 3- to 4-inch pieces (have the butcher do this)
Kosher salt and freshly ground black pepper to taste
3 tablespoons grapeseed or canola oil
3 medium onions, cut into 2-inch dice
3 cups Cucumber Kimchee with 1 1/2 cups of its liquid, plus additional kimchee for garnish
One 1-pound bag of peeled baby carrots
4 large russet potatoes, cut into 2-inch dice
Kucho karu (Korean chile) for garnish (optional)
- Season the short ribs with salt and pepper.
- Heat a large Dutch oven or large, heavy stockpot over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. Add the ribs and brown on all sides, 8 to 10 minutes.
- Remove the ribs and wipe the pan with paper towels. Heat the pot over high heat and add the remaining tablespoon of oil. Swirl to coat the pan, add the onions, and sauté until they are soft, about 5 minutes. Add the kimchee liquid and cook until reduced by half, 6 to 8 minutes.
- Return the ribs to the pot. Add the kimchee and enough water to cover the ribs and bring to a simmer. Season with salt and pepper. Cover with the lid slightly ajar and simmer until the meat is very tender, about 3 hours. During the last 30 minutes of cooking add the carrots and potatoes, and cook until tender. Use a slotted spoon to transfer the short ribs and vegetables to pasta bowls. Garnish with additional kimchee and chile, if using. Ladle some of the broth over each portion and serve.